| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
Japanese, Sauces |
1 |
Servings |
INGREDIENTS
|
|
3" round section daikon |
| 6 |
tb |
Pon-su (equal soy-lemon juic |
| 4 |
|
Takano Tjume (Whole red pepp |
| 2 |
|
Spring onions, chopped |
INSTRUCTIONS
Make 4 openings in the flat side of the daikon with chopsticks or the tip
of a knife. Insert a red pepper deep into each opening, so that the tip
is level with the daikon. Set aside for at least 4 hours. The daikon's
moisture will reconstitute the pepper and the pepper will have spiced the
daikon. Grate the daikon, divide into 6 equal parts, and roll into a
small ball.
TO SERVE:
Pour the pon-su (equal parts soy-sauce and lemon juice) and add a ball to
each dish. garnish with onion and serve with sashimi.
From "Recipes-The Cooking of Japan" from Time-Life International, c1965.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip
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